Easy Homemade No-Knead Bread Recipe

Discover the secret to baking perfect artisanal bread at home without the fuss of kneading. This revolutionary no-knead bread recipe delivers a crusty, airy loaf with minimal effort and maximum flavor.

Prepare to be amazed as you transform simple ingredients into bakery-quality bread using nothing more than time and a Dutch oven. This method harnesses the power of slow fermentation and high-heat baking to create a loaf that’s crisp on the outside and tender on the inside.

Let’s dive into the fascinating science behind this game-changing technique and learn how to craft irresistible homemade bread that will impress family and friends alike.

The Magic of Dutch Oven Baking

Baking bread in a Dutch oven is the key to achieving that coveted artisanal crust and texture. Here’s why it works so well:

• Radiant heat: The enclosed space of a Dutch oven concentrates heat, creating a mini bread oven within your regular oven.
• Steam power: The lid traps moisture, creating a steamy environment that promotes optimal crust development.
• Even baking: The heavy pot ensures consistent heat distribution for uniform cooking.

The Science of No-Knead Dough

Traditional bread-making relies on kneading to develop gluten, but this no-knead method takes a different approach:

• Autolysis: Enzymes in the flour break down proteins over time, doing the work of kneading for you.
• Slow fermentation: A long, cool rise develops complex flavors and improves texture.
• High hydration: Extra water in the dough creates an open, airy crumb structure.

Perfecting Your No-Knead Bread

Follow these tips for the best results:

• Use a kitchen scale for precise measurements
• Allow for a long, cold fermentation to enhance flavor
• Handle the dough gently to preserve air bubbles
• Preheat your Dutch oven thoroughly for optimal crust formation

Ingredients

• 300g (10 1/2 ounces; about 2 cups) bread flour or all-purpose flour
• 4.5g (about 3/4 teaspoon) salt
• 3g (about 1/2 teaspoon) instant yeast
• 210g water (7 1/2 ounces; about 1 cup minus 1 1/2 tablespoons)

Instructions

1. In a large bowl, whisk together flour, salt, and yeast. Add water and stir with a wooden spoon until no dry flour remains. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 24 hours.
2. Transfer the dough to the refrigerator and let it ferment for 3 to 5 days.
3. Remove the dough from the refrigerator and turn it out onto a well-floured surface. Gently shape it into a loaf. Cover with a well-floured kitchen towel and let it rise at room temperature for 2 to 4 hours.
4. While the dough rises, place a heavy cast-iron or stainless steel Dutch oven in the oven and preheat to 450°F (230°C).
5. When the dough has risen, use a sharp, floured knife to slash the top with 2 or 3 cuts, about 1/2 inch deep. Carefully remove the hot Dutch oven from the oven and quickly transfer the dough into it. Cover with the lid and return to the oven.
6. Bake for 15 minutes, then remove the lid and continue baking until the bread’s internal temperature reaches 209°F (98°C), about 30 to 45 minutes more.
7. Remove the bread from the Dutch oven and cool on a wire rack for at least 15 minutes before slicing.

Storage Tips

Store unused bread at room temperature, wrapped in foil, for up to 3 days. Refresh in a hot oven or toaster before serving to restore crispness.

Recipe Notes

This versatile recipe can be scaled to make loaves of any size. Remember the key ratio: 100 parts flour, 1.5 parts salt, 1 part instant yeast, and 70 parts water.